The first time I ever tasted Spanish tortilla, I was sitting in a tiny, sun-drenched café in Madrid, fresh off a red-eye flight, completely exhausted, but utterly enchanted. My wife and I had just landed for our honeymoon, and after dropping off our bags, we wandered into the first bustling café we could find. The bartender, a silver-haired Spaniard who looked like he had been making tortillas since birth, slid a thick, golden slice onto my plate.
It looked simple – just eggs, potatoes, and onions, but the first bite changed everything. The edges were slightly crisp, the inside impossibly creamy, and the caramelized onions added a touch of sweetness that made me close my eyes in bliss.
Over the next two weeks, I ate Spanish tortilla in every form – warm, cold, sandwiched inside crusty bread, and even as tiny cubes speared with toothpicks alongside a glass of Rioja. I became obsessed. So much so that on our last day in Spain, I found myself in the kitchen of a friend-of-a-friend’s grandmother, watching a 78-year-old señora flip a tortilla with the confidence of a magician. “El secreto,” she told me, raising an eyebrow, “is patience. And maybe a little bit of love.”
Back home, I couldn’t shake the memory of that perfect tortilla. So, I did what any food-obsessed traveler would do – I set out to recreate it. The first few attempts were, well, not quite honeymoon-worthy. One ended up scrambled, another nearly slid off the plate mid-flip, and I might have set off the smoke alarm once (or twice). But with every try, I got closer – until one day, as I slid a golden, perfectly set tortilla onto the plate, I knew I had finally cracked the code.
Now, every time I make it, I’m transported back to that tiny café in Madrid, that warm afternoon, and the feeling that some of the best things in life are also the simplest. And that’s what I want to share with you – a timeless, foolproof recipe that brings a little piece of Spain into your kitchen, no passport required.
Table of contents
What is a Spanish Tortilla?
A Spanish tortilla (also called tortilla de patatas) is a rustic egg and potato omelette with origins dating back to the 18th century. It’s one of the most beloved dishes in Spain, commonly enjoyed as a tapa, a light dinner, or even in a sandwich (bocadillo de tortilla).
Unlike an Italian frittata, which often has cheese, cream, and various mix-ins, a Spanish tortilla keeps it minimal: eggs, potatoes, onions, olive oil, and salt – that’s it. The beauty of this dish lies in its silky texture, caramelized onions, and perfect balance between fluffy eggs and tender potatoes.
Ingredients
Scroll down for precise measurements!
- Eggs – The key to a fluffy and rich tortilla.
- Yukon Gold potatoes – Their waxy texture makes them perfect for holding shape while staying tender.
- Yellow onions – Caramelized to add a natural sweetness.
- Extra-virgin olive oil – Used generously for cooking but mostly drained afterward.
- Kosher salt – Enhances flavors and draws moisture from the potatoes.
- Aioli (optional, for serving) – The perfect creamy, garlicky dip.
Pro Tip: You’ll be using a lot of olive oil, but don’t worry – it gets drained and can be reused in other dishes for extra flavor!
Step-by-Step Instructions
1. Prep the Ingredients
- Crack 8 large eggs into a bowl, add a generous pinch of kosher salt, and whisk until frothy. Set aside.
- Peel and slice 1 ½ pounds of Yukon Gold potatoes into thin, even rounds.
- Thinly slice ¾ pound of yellow onions for even cooking.
2. Cook the Potatoes & Onions
- In a 10-inch nonstick skillet, heat 2 cups of olive oil over medium heat until shimmering.
- Add the sliced potatoes and onions, ensuring they’re submerged in oil.
- Maintain a gentle simmer, stirring occasionally, until the potatoes are fork-tender (about 25 minutes).
Pro Tip: The key here is slow-cooking – the potatoes should be soft, not crispy.
3. Drain & Combine
- Set a fine-mesh strainer over a bowl and drain the oil, reserving it for later.
- Transfer the potatoes and onions to a bowl, season generously with salt, and mix well.
- Re-froth the eggs by whisking again, then stir in the potato-onion mixture.
- Let the mixture rest for 5 minutes – this helps the flavors meld.
4. Cook the Tortilla
- Wipe out the skillet and heat 3 tablespoons of reserved olive oil over medium-high heat.
- Pour the egg-potato mixture into the skillet and shake the pan quickly to help the eggs distribute.
- Cook for 3 minutes, pressing in the edges with a spatula to form a rounded shape.
- Reduce heat slightly and continue cooking until the edges begin to set (about 3 more minutes).
5. The Flip (Don’t Worry, You Got This!)
- Place a large plate over the skillet.
- Holding the plate firmly, flip the tortilla onto the plate in one quick motion.
- Add 1 more tablespoon of olive oil to the skillet and slide the tortilla back in.
- Cook for 2 minutes, shaping the sides again with a spatula.
- Flip 2-3 more times for even cooking, if desired.
Pro Tip: Flipping more than once helps evenly distribute the heat and perfect the shape.
6. Serve & Enjoy!
- Slide the tortilla onto a serving plate and let it rest for 5 minutes before cutting.
- Serve warm or at room temperature with a side of aioli.
- Cut into wedges for a meal or small cubes for tapas.
Pro Tips for the Best Spanish Tortilla
✔ Use a nonstick or carbon steel skillet – This ensures an easy flip.
✔ Low & slow is the way to go – Rushing the potatoes leads to uneven cooking.
✔ The flip trick: Practice with a plate before doing it over the skillet.
✔ For a looser tortilla: Remove from heat while slightly runny in the center.
What to Serve with Spanish Tortilla
- Classic tapas pairing:
- Pan con tomate (toasted bread with tomato and garlic)
- Manchego cheese & olives
- A drizzle of Spanish olive oil
- Drink pairings:
- Fresh orange juice (for breakfast)
- Rioja wine (for tapas night)
Frequently Asked Questions
What is a Spanish tortilla called?
It’s called tortilla española or tortilla de patatas in Spain.
What’s the difference between a frittata and a Spanish tortilla?
A frittata is Italian and often baked, while a tortilla is cooked entirely on the stovetop and flipped for an even cook.
Can I add other ingredients?
Absolutely! Some popular add-ins include chorizo, peppers, cheese, and spinach.
How do I store and reheat it?
- Refrigerate for up to 3 days.
- Serve at room temp or reheat gently in a pan.
Can I make this ahead of time?
Yes! Tortilla tastes even better the next day as the flavors develop.
How is a Spanish tortilla different from a Mexican tortilla?
A Spanish tortilla is a thick, egg-based potato omelette, while a Mexican tortilla is a thin, flatbread made from corn or wheat flour. Despite sharing a name, they are entirely different in texture, ingredients, and use.
Bringing Spain to Your Kitchen
What started as a honeymoon discovery became an obsession, a challenge, and finally, a staple in my kitchen.
Now it’s your turn. grab your pan, take your time, and enjoy the process. Once you’ve made it, I’d love to hear how it turned out! Did you nail the flip? Add your own twist? Let me know in the comments! ¡Buen provecho!
Authentic Spanish Tortilla
Ingredients
Egg Mixture
- 8 large eggs beaten until frothy
- Kosher salt to taste
Potatoes & Onions
- 2 cups extra-virgin olive oil for frying, reserve after draining
- 1 1/2 pounds Yukon Gold potatoes peeled, halved, and thinly sliced crosswise
- 3/4 pound yellow onions thinly sliced
For Serving
- 1 cup aioli optional, for dipping
Instructions
- In a large bowl, beat the eggs with a generous pinch of salt until frothy. Set aside.
- In a 10-inch nonstick or well-seasoned carbon steel skillet, heat the olive oil over medium-high heat until shimmering.
- Add the sliced potatoes and onions to the skillet, ensuring they are fully submerged in the oil. Cook gently, maintaining a slow bubble, stirring occasionally, until the potatoes are tender but not browned, about 25 minutes.
- Set a fine-mesh strainer over a heatproof bowl and drain the potatoes and onions, reserving the oil.
- Transfer the drained potatoes and onions to a bowl, season with salt, and mix well. Re-whisk the eggs, then stir in the potato mixture until fully combined. Let it rest for 5 minutes.
- Wipe out the skillet and heat 3 tablespoons of the reserved oil over medium-high heat. Pour in the egg mixture and cook, shaking the pan rapidly, until the edges start to set, about 3 minutes.
- Using a heatproof spatula, press the edges in to shape the tortilla. Continue to cook, adjusting heat to avoid burning, until the bottom is set, about 3 more minutes.
- Place a large plate over the skillet. In one quick motion, invert the tortilla onto the plate. Add 1 tablespoon of reserved oil to the skillet and slide the tortilla back in to cook the other side for about 2 minutes.
- Optionally, flip the tortilla 2-3 more times to ensure even cooking. It should be lightly browned but still tender in the center.
- Slide the tortilla onto a plate and let it rest for at least 5 minutes before serving. Slice into wedges and enjoy warm or at room temperature with aioli.
Nutrition
Equipment
- 10-inch Nonstick or Carbon Steel Skillet
- Fine-Mesh Strainer